Sarah Bernhardt Chocolate Glaze
8 oz. quality semi sweet chocolate ( I use Guittards chips)
6 oz. room temperature butter cut into pieces
1 Tablespoon Karo Clear corn syrup
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Place all ingredients in top of a double boiler, fill bottom of boiler half full of water,
heat on medium setting and stir just until chips are melted and mixture is smooth, don't
overheat. Allow to sit at room temperature until the consistency of
Hershey's chocolate
syrup, pour over filled layer cake. Or allow to sit at room temperature till completely
set, stir and apply to cake with an icing spatula. Makes enough to cover one 10"
filled layer cake. This cake should be left at room temperature once it is glazed or iced,
it sets up a bit too firm if refrigerated.
This is a recipe from Alice Medrich's book "Cocolat" it
is the only Chocolate icing I use anymore, it is delicious and easy to make. It can be
poured in a liquid state as a glaze, or allowed to set completely
Thanks Shirley a.k.a. Shirley
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